Spanish Cuisine
Fried Eggs with Chorizo and Roasted Peppers
Traditional Spanish fried eggs with chorizo and roasted peppers (Huevos con Chorizo y Pimientos) is the epitome of a hearty, vibrant, and flavorful Mediterranean breakfast. The dish is built on a flawless balance of textures and contrasts: as the savory, slightly spicy chorizo pan-fries, it releases a fragrant ruby oil that infuses the delicate eggs and sweet, fleshy roasted peppers. The texture remains incredibly juicy thanks to the runny yolk, while the flavor unfolds with deep smoky notes of cured paprika and the delicate sweetness of the vegetables. This simple yet gourmet meal instantly boosts your energy.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 10 min
- Cooking
- 15 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 1320 kcal
- Protein
- 60 g
- Fat
- 102 g
- Carbs
- 24 g
- Fiber
- 4 g
Step by step
Method
- 01
Preheat the oven to 220°C on the grill/broil setting
Preheat the oven to 220°C on the grill/broil setting. Place whole bell peppers on a baking sheet and roast for about 15 minutes, turning occasionally, until the skin is charred and blistered and the peppers soften.
- 02
Transfer the hot peppers to a deep bowl, cover tightly with p…
Transfer the hot peppers to a deep bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. Then carefully peel away the softened skin, remove the seeds, and slice the juicy flesh into long, medium-wide strips.
- 03
Peel the casing off the chorizo and slice it into thin rounds…
Peel the casing off the chorizo and slice it into thin rounds or small cubes. Peel the garlic and slice it into thin flakes that will rapidly release their aroma into the cooking oil.
- 04
Arrange the chorizo pieces in a cold, dry skillet, drizzle wi…
Arrange the chorizo pieces in a cold, dry skillet, drizzle with olive oil, and place over medium heat. Fry the sausage for about 3-4 minutes until it becomes slightly crispy and the oil renders into a vibrant ruby color.
- 05
Add the garlic flakes and sliced roasted peppers to the pan w…
Add the garlic flakes and sliced roasted peppers to the pan with the chorizo. Stir thoroughly with a spatula and warm everything together for about 2 minutes so the flavors meld and the peppers absorb the savory meat juices.
- 06
Use a spatula to make six small wells in the vegetable-meat m…
Use a spatula to make six small wells in the vegetable-meat mixture and gently crack an egg into each, taking care not to puncture the yolks. Lightly season the egg whites with sea salt.
- 07
Cook the eggs over medium heat for about 4-5 minutes until th…
Cook the eggs over medium heat for about 4-5 minutes until the whites are fully set and opaque, while the yolks remain beautifully runny and glossy. Sprinkle generously with finely chopped fresh parsley before serving.
Dishday
Useful advice
Cooking tip
To roast the peppers faster and infuse them with a pleasant smoky aroma, turn your oven's grill/broil setting to maximum. After baking, be sure to transfer the hot peppers to a bowl and cover it with plastic wrap for 10 minutes: the accumulated steam will allow you to peel off the tough skin effortlessly.
How to serve
Serve the eggs directly in the skillet while it's still sizzling, accompanied by thick slices of crusty fresh baguette. The runny yolk mixed with the spicy oil from the chorizo serves as a perfect sauce for dipping the bread.
How to store
Fried eggs are best enjoyed immediately after cooking while the yolks are still liquid. The sweet peppers and chorizo can be roasted and sliced ahead of time — they store perfectly in the fridge in a container for up to 3 days, reducing morning prep time to just 5 minutes.
Note
For this dish, choose dry-cured chorizo with a high content of smoked paprika (pimentón). If you prefer a spicier touch, add half a finely chopped fresh chili pepper along with the garlic.
